Lv21
144 积分 2025-05-18 加入
Composition, structure, and interfacial rheological properties of walnut glutelin
1小时前
待确认
Effects of different ultrasonic treatments on the physicochemical and solubility properties of milk protein concentrate aggregates
27天前
已完结
Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers
2个月前
已完结
Recent advances in antibacterial food preservation using soy protein isolate-stabilized essential oil nanoemulsions
2个月前
已完结
Physical and antimicrobial properties of self-emulsified nanoemulsions containing three synergistic essential oils
2个月前
已完结
Unlocking the antioxidant potential of wheat gluten: structural transitions and peptide release driven by ultrasonication-assisted pH shifting
3个月前
已完结
Structural properties of antioxidant peptides released from sweet apricot kernel protein with regulation by ultrasound-assisted enzymolysis
3个月前
已完结
Exploring the formation pathways of characteristic volatile organic compounds after walnut roasting based on HS-SPME-GC-MS and multivariate statistical analysis
4个月前
已完结
Total lipid and fatty acids components of some Persian walnut (Juglans regia) cultivars
4个月前
已完结
Superfine grinding on the physicochemical properties, volatile compounds, and bioactive properties of Forsythia suspensa (Thunb.) Vahl fruit powder
5个月前
已完结
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